Angus & Oink's Togorashi BBQ rub was developed by the A&O team after spending three weeks in Tokyo cooking on little hibachi grills. The rub draws on the inspiration of many Japanese dishes including octopus fried dumplings and sizzling waffer thin slivers of wagyu cooked hot and fast over searing coals. Apply the rub to moist meat surface priot to cooking and allow the himalayan sea salt to soak in. Cook over medium heat and toast the sesame seeds, add more seasoning throughout the cook to build layers of umami flavour.

Cook away from direct heat if possible to avoid over charring.

This rub can be used for BBQ, smoking or oven cooking. It's a great addition to cajun dishes such as Dirty Rice or Gumbo and makes a fantastic Fried Chicken Seasoning.

Apply an even coating, use at approx 3-5% meat weight.

INGREDIENTS

Himalayan pink salt, black & white sesame seeds, sugar, black pepper, sansho pepper, red chilli flakes, nori seaweed, orange peel, ginger, soy powder

(Allergens: Sesame, Soy, Wheat)